Make It

DRIZZLE 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.

HEAT 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.

PLACE 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

Kraft Kitchens Tips

Special Extra

Garnish with fresh basil just before serving.

Note

If you have 2 large skillets, you can use both to cook the coated eggplant slices to reduce the cooking time.

I was in Italy in Sept 2011 and had a similar dish there. It was delish so I was delighted to see your receipe.I did not have the receipe at hand, so I inprovised but the result was delicious. Will definately use this receipe again. Twinkle Toes

a cook

posted:

10/16/2011

WOW!!!

LALacy

posted:

8/29/2011

I used this recipe to introduce my family to eggplant as I haven't made it in the past. Everyone thought it was delicious. I liked how the pan frying helped it to maintain the firm texture.

Patti19061

posted:

8/25/2011

I made this for my husband and I tonight and he absolutely loved it! He said I definitely have to make this again-It's a keeper!

HarrietVane

posted:

8/25/2011

I’m pretty good at pan frying, but I found it difficult to coat the eggplant evenly (that skin is slippery!) and then to fry it to golden perfection. Also, I have no idea where they got their eggplant, or tomatoes, but the varieties in my farmer’s market did not have the same circumference. I ended up chopping the tomatoes so that they effectively covered an entire slice of eggplant.
I will not make this recipe again because my husband hates eggplant – which is not the recipe’s fault.

tigg189074

posted:

8/24/2011

This recipe was amazing! We ended up using slices of fresh mozzarella cheese in between the tomato and the eggplant. We also baked the eggplant with a little olive oil on top instead of frying it in oil. This was definitely a keeper.

a cook

posted:

8/18/2011

Very good! I used my George Foreman grill and it worked out really good. Less calories and still very flavorful. I also used Kraft lite balsamic vinegarette.

a cook

posted:

8/18/2011

Fairly easy and delicious! Served it at a luncheon at room temperature and my guests loved it!